Veal Salad

Boil veal until tender, chop fine, take equal quantity of veal, celery or cabbage, and stir into it a salad dressing; put in a shallow dish and garnish with slices of lemon and celery. Boiled ham chopped and seasoned and served in the same way, makes a very nice salad. For the dressing, take the yolks of four raw eggs, two-thirds of a cup of oil, red pepper, salt, and mustard to taste, juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chicken instead of sweet oil. Be sure to put in the cream just before sending to the table.

Lobster Salad

One fine lobster, boiled, and when cold picked to pieces, or two small ones, one cup of best salad oil, one-half cup of sweet cream, whipped light, one lemon - the juice strained - one tea-spoonful of mustard wet up with vinegar, one tablespoonful of sugar, one teaspoonful of salt, a pinch of cayenne pepper, four tablespoonfuls of vinegar, beaten yolks of two eggs. Beat eggs, sugar, salt, mustard, and pepper until light, then add very gradually the oil. When the mixture is quite thick, whip in the lemon. Beat five minutes before putting in the vinegar. Just before the salad goes to the table, add half the whipped cream to this dressing, and stir well into the lobster. Line the salad bowl with lettuce leaves, put in the seasoned meat, and cover with the rest of the whipped cream. This salad deserves its name.

Ham Salad

Cut up small bits of boiled ham, place in salad-bowl with the heart and inside leaves of a head of lettuce. Make dressing as follows: Mix in a sauce-pan one pint sour cream as free from milk as possible, and half pint good vinegar, salt, a small piece of butter, sugar, and a small tablespoonful of mustard mixed smooth; boil, add the well-beaten yolks of two eggs, stirring carefully, as for float, until it thickens to the consistency of starch, then set in a cool place or on ice, and when cold pour it over the salad and mix well.

Cream Dressing

Two eggs, three tablespoonfuls of vinegar, one of cream, one teaspoonful of sugar, a little salt and one-fourth teaspoonful of mustard. Beat the eggs well, add sugar, salt and mustard, then the vinegar, lastly cream. Place the bowl in a basin of boiling water and stir until it thickens, no longer. Cool and use when needed.

Red Mayonnaise

To give bright color to mayonnaise, lobster coral pounded to a powder and rubbed through a sieve, then thoroughly blended, or juice from boiled beets.

Herring Salad

Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two small cooked red beets, two onions, four sour apples, some roasted chopped veal (about one quart), three hard-boiled eggs; mix with a sauce of sweet oil, vinegar, stock, pepper and mustard to taste. A tablespoonful of thick sour cream improves the sauce, which should stand over night in an earthen dish.